The Chanler at Cliff Walk’s Director of Food & Beverage is the ultimate journey curator for the guest dining experience. Reporting directly to the Executive Chef, the Director of Food & Beverage provides strategic and operational leadership across all food and beverage outlets, ensuring that every touchpoint reflects The Chanler’s commitment to gracious hospitality, culinary excellence, and Forbes Five-Star service.
This position is responsible for bringing The Chanler’s food and beverage vision to life while cultivating an exceptional guest experience and achieving established revenue, profitability, quality, and service objectives. The ideal candidate is a sophisticated hospitality leader with a passion for service, a strong business acumen, and the ability to inspire teams to consistently deliver memorable experiences.
The Chanler, reimagined as a magnificent, stately manor residence, extends a warm welcome to guests as a peaceful enclave from bustling Newport, Rhode Island. Guests are invited to relish the property's storied architecture, chic European dining experiences, and gracious hospitality.
Built in 1873 as a summer home for John Winthrop Chanler, the property exudes history while maintaining the charm and intimacy of a private coastal residence. As a double Forbes Five-Star property, The Chanler welcomes discerning travelers from around the world and is dedicated to authentically cultivating the guest experience through elegance, natural refinement, and highly personalized service.
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Competitive salary
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Health, dental, and vision insurance for employees, families, and partners
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401(k) plan
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Free parking
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Uniforms provided
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Employee referral bonus
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Seasonal staff meals
Under the direction and leadership of the Executive Chef, the Director of Food & Beverage will oversee all food and beverage operations, including restaurants, bars, In-Room Dining, weddings, private events, special events, and holiday programming, ensuring each experience is executed to Forbes Five-Star standards.
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Lead the daily operation of all food and beverage outlets while maintaining an uncompromising commitment to Forbes Five-Star service standards.
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Partner with the Executive Chef and hotel leadership team to develop and execute a comprehensive food and beverage strategy aligned with the property’s overall business objectives.
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Establish, implement, and continuously refine departmental standards, operating procedures, and service expectations.
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Create sustainable systems and workflows that promote efficiency, consistency, accountability, and exceptional guest service.
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Maintain a visible leadership presence throughout the operation, actively engaging with guests and team members.
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Conduct regular department walkthroughs, quality inspections, and service audits to ensure consistency and adherence to The Chanler, Forbes, and AAA standards.
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Maintain a genuine “Guest First” philosophy and empower team members to resolve guest concerns and service opportunities appropriately.
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Oversee the planning and execution of weddings, banquets, private dining, special events, holiday programming, and other catered functions.
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Forecast business levels and develop staffing plans that appropriately align labor with projected occupancy, reservations, events, and revenue opportunities.
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Review financial reports, operating statements, labor reports, and departmental performance to identify opportunities and areas of concern.
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Partner with leadership and direct reports to develop and implement strategies that improve revenue, profitability, productivity, and overall financial performance.
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Lead cost-containment initiatives while protecting the quality of the guest experience.
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Monitor beverage and food sales against established par levels and purchasing guidelines to ensure appropriate inventory controls.
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Ensure food, wine, and beverage purchases are maintained at appropriate cost-of-goods targets and that menu pricing supports departmental profitability.
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Assist in developing creative, market-relevant beverage programs that are both distinctive and profitable.
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Oversee beverage inventory and purchasing controls, including the continued development and maintenance of The Chanler’s wine cellar and its Wine Spectator Best of Award of Excellence recognition.
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Set the tone for gracious, intuitive, and highly personalized service across all food and beverage experiences.
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Regularly monitor guest feedback, online reviews, comment cards, and other service indicators to identify trends and opportunities for improvement.
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Respond to guest concerns with professionalism, urgency, and sound judgment, ensuring appropriate follow-through and resolution.
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Maintain consistent communication of departmental goals, service expectations, and operational priorities through pre-shift meetings, staff meetings, and daily coaching.
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Develop and reinforce a culture of anticipation, personalization, and genuine hospitality.
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Ensure that the team consistently demonstrates polished service behaviors appropriate for a luxury, Forbes Five-Star environment.
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Recruit, train, develop, and retain a highly engaged food and beverage team.
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Establish clear performance expectations and goals for direct reports and hold team members accountable for results.
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Conduct regular one-on-one meetings, coaching sessions, and performance reviews in accordance with Human Resources guidelines.
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Provide timely, specific, and constructive feedback designed to strengthen individual and departmental performance.
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Champion continuous cross-training to increase team flexibility, operational efficiency, and productivity.
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Partner with Human Resources and hotel leadership to support hiring, training, employee relations, recognition, and retention initiatives.
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Foster a respectful, collaborative, and professional workplace culture that reflects The Chanler’s standards of hospitality.
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Assist in the development, maintenance, organization, and inventory of the property’s wine cellar.
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Maintain and build upon The Chanler’s Wine Spectator Best of Award of Excellence wine program.
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Train and mentor service team members in wine knowledge, appreciation, service, and appropriate food and wine pairings.
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Ensure wine and beverage offerings are accurately represented, properly priced, and aligned with the property’s culinary and financial objectives.
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Partner with the culinary team to develop thoughtful beverage pairings and elevated guest experiences.
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Stay current on beverage trends and identify opportunities to introduce innovative and profitable programs.
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Ensure all food handling, service, cleaning, and operational practices comply with Rhode Island State Health Codes, HACCP plans, and established safety and sanitation standards.
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Monitor the cleanliness and maintenance of all food and beverage service areas and equipment.
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Oversee equipment inspections and maintenance, ensuring issues are reported and addressed promptly and safely.
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Make recommendations regarding equipment purchases, replacements, and repairs.
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Ensure team members have the proper tools, equipment, and resources necessary to perform their roles safely and effectively.
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Exercise appropriate authority to take immediate corrective action when conditions do not meet The Chanler, Forbes, AAA, health, or safety standards.
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Perform other duties and responsibilities as assigned by hotel leadership.
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Bachelor’s degree in Hospitality Management, Business, or a related field preferred.
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Previous experience in a Forbes Five-Star hotel, resort, or luxury hospitality environment preferred.
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Minimum of 5 years of progressive food and beverage leadership experience, preferably within a luxury hotel, resort, or independent luxury property.
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Proven ability to lead complex food and beverage operations while consistently delivering exceptional guest experiences.
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Strong financial acumen with demonstrated success managing budgets, labor, cost of goods, revenue, and profitability.
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Exceptional interpersonal, communication, and leadership skills.
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A sophisticated understanding of luxury service standards and the ability to translate them into daily operational practices.
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Demonstrated passion for food, wine, beverage, and culinary excellence.
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Strong knowledge of wine, beverage programs, service standards, and contemporary hospitality trends.
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Creative and innovative approach to developing food and beverage experiences and programs.
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Strong organizational skills and the ability to prioritize and execute effectively in a fast-paced, high-touch environment.
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Knowledge of applicable food safety, sanitation, and hospitality regulations.
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Ability to work a flexible schedule, including evenings, weekends, holidays, and extended hours as business demands.
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Proficiency with Microsoft Office Suite and/or related hospitality software.
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Ability to quickly learn and effectively utilize the organization’s payroll, scheduling, and talent management systems.
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Ability to lift and carry up to 25 pounds as needed.
